Delicious Carrot Fritters at Farmer Jones Farm
We’ve partnered with Chef Chris Studer of the Sandusky House of Donuts and Elements Bakery to bring you oh-so-flavorful fresh carrot fritters at our farmer’s market.
Only one caution: Chris can deliver three hundred of them on a Saturday and, before you can say “supercalifragilisticexpialidocious,” people already start buying them.
“I’ve known Lee for a long term and participated in events with him,” Chris shares. “I’ve also brought interns into the Culinary Vegetable Institute and for a tour of the farm and its facilities. So, when Lee reached out to say he wanted a carrot fritter, I got started.”
Chris uses a normal yeast dough for these fritters—sort of. The “sort of” comes from the fact that he uses carrot juice in place of the water and also folds in carrot pulp for the “speck and chunk” layer of carroty goodness. Then, he chops up farm-fresh carrots from The Chef’s Garden and adds them to the dough before the mixture is set aside to proof.
After they’re fried, “I glaze them with a special glaze,” Chris says, “one that’s made up of carrot juice and super fine powdered sugar.”
He adds that, because the farm’s carrots are of such high quality, he doesn’t really need to do too much. “I want the flavor of the carrots,” he said, “to really stand out.”
That’s not to say, of course, that he couldn’t someday add nuts and spices for even more savory carrot fritters . . . or use sweet potatoes . . . or . . . well, the possibilities are endless, aren’t they?
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